Method: Preheat oven to 425°F. In a Dutch oven or heavy-bottomed skillet, sauté sausage and tasso over medium heat. Add onions, celery, bell peppers, garlic and parsley. Continue to cook approximately 20 minutes or until meat is browned and vegetables are wilted. In a mixing bowl, combine Creole cream cheese and Parmesan. Fold cheese mixture into skillet. Spoon about 1 tablespoon of mixture into each jalapeño half. Place in baking dish and bake uncovered 15–20 minutes or until filling is lightly brown and bubbly. Serve with dressing or sauce if desired.